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V Grilled Vegetables with Balsamic Vinaigrette

A good way to cook in the hot days of summer is to fire up the grill. Below is a great marinade for any kind of veggies to grill. Cut zucchini and eggplant into strips, half tomatillos and tomatoes. You can cut up a whole batch of vegetables and double or triple the marinade if you have a crowd.

¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon salt
4 garlic cloves, minced (more if you LOVE garlic!)

Combine ingredients in a bowl with whisk. Place veggies in heavy-duty zip-top bags with marinade and place in refrigerator for 1 hour, turning occasionally. Grill veggies 7 minutes on each side or until tender. You can baste the veggies while grilling with left-over marinade.